This blog is an attempt to preserve, document & share Pakistan's contemporary & traditional culinary heritage. It tells stories and shares recipes from my maternal grand mother and mother's kitchens along with my own stories and memories of growing up in Pakistan.

Monday, 19 November 2012

The word Karahi mean "Wok" in Urdu. This dish is traditionally cooked in a wok on a high flame hence called Chicken Karahi. My recipe for chicken Karahi has evolved after eating Karahi at
a truck hotel on Karachi- Hyderabad Indus super highway in Pakistan many years ago.I never forgot the taste. What struck me the most
about that particular Chicken Karahi was the simplicity of the technique and
minimum spices it used to make such an unforgettable taste.

My reverse engineering of the recipe led to some success in
creating a similar taste at home. I have realized too many factors play a part
in creating that important taste. Using a fresh (not frozen and thawed) chicken
is the most important one.

Also the choice of oil, butter and ghee(clarified butter) effects the
flavor tremendously. The intensity of flame also effects the taste of final
product. I never imagined cooking chicken karahi could become such a technical
process.So here we go.